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INDONESIA

Sumatra Gayo Mandheling  GR1  TP COOP Permata Gayo

Quick Facts​
​Wet Hulling Process ( giling basah)
Region: Bener Meriah, province of Aceh
Process: Giling Basah - Semi Washed
Altitude: 1200 – 1600 masl
Botanical varieties: Bourbon, Timtim, Ateng Super, Catimor
Harvest: December - March 
First Shipment: June
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Cupping Notes​​
Ref: 5327
  1. Cherry Picking: The process begins with the hand-picking of red coffee cherries by both men and women, with each farmer typically owning about 1 hectare of land.
  2. Pulping: At day's end, the collected cherries are pulped using rustic machines to remove the outer skin.
  3. Fermentation: The pulped coffee is then stored overnight in small tanks or bags for fermentation, lasting about 12 hours, to remove the remaining mucilage.
  4. Drying to 35%-40% Moisture: Post-fermentation, the coffee is washed and dried to 35%-40% moisture, usually at the farmer's house or a nearby mill. At this stage, the coffee is locally known as Labu.
  5. Wet-Hulling: Once dried to the specific moisture level, the beans undergo wet-hulling, a process that distinguishes Indonesian coffee processing. This step allows for faster drying times.
  6. Drying to 12% Moisture: The coffee is then sun-dried on mill patios until it reaches a moisture content of 12%, over approximately three days, at which point it's referred to as Asalan.
  7. Grading: After drying, the coffee is graded using machines such as a gravity sorter, a de-stoner, and sometimes a color sorter.
  8. Hand Sorting: Local women typically perform hand sorting, meticulously going through the beans up to three times to ensure quality.
  9. Bagging & Loading: Finally, the coffee is bagged, typically in 60 kg jute bags, and loaded into containers for export. GrainPro bags are an option for additional moisture protection during transport, available for an extra fee.
Permata Gayo Cooperative was founded in 2006, when 50 farmers from 5 villages of the Bener Meriah district of the Aceh Province came together to discuss how to rebuild their abandoned coffee farms. They were successful in increasing their membership and achieved organic certification in 2007 and fair trade certification from FLO-Cert in 2009. They have brought the full process of coffee production from farmer to final export under one roof, thus improving quality, and guaranteeing more traceability from Aceh to roaster. Today, Permata Gayo Cooperative has 2053 members from 39 villages. As a result of their growth and improvements, the coop has been able to share more of the final price of coffee with their farmers.
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